Weight Watchers Three Herb Drusticks 5 Points Recipes

THREE-HERB DRUMSTICKS (WEIGHT WATCHERS)

Three-Herb Drumsticks (Weight Watchers) image

A healthy recipe containing roasted skinless chicken drumsticks coated with lemon juice, garlic, sage, rosemary and thyme. I found this recipe in the Jan/Feb 2010 Weight Watchers magazine. Points Value: 5

Provided by Crafty Lady 13

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 skinless chicken drumsticks (about 2 lbs)
1 lemon, juice of, large
2 large garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 pint) container grape tomatoes or 1 (1 pint) container cherry tomatoes

Steps:

Preheat oven to 425°F Spray large rimmed baking sheet with nonstick spray.
Place drumsticks on baking sheet. Mix lemon juice, garlic, sage, rosemary, thyme, oil, mustard, salt and pepper in small bowl; pour over drumsticks and toss to coat. Add tomatoes.
Roast until drumsticks are cooked through and tomatoes are softened, about 40 minutes, turning drumsticks once halfway through roasting time.

Nutrition Facts : Calories 196.1, Fat 7, SaturatedFat 1.5, Cholesterol 95.5, Sodium 290.1, Carbohydrate 6.4, Fiber 1.7, Sugar 0.4, Protein 26.6

EGGPLANT PARMESAN WW 5 POINTS

Eggplant Parmesan Ww 5 Points image

An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving

Provided by AndreaVT96

Categories European

Time P3DT10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 large eggs
2 tablespoons skim milk
1 cup breadcrumbs, Italian-seasoned
1 1/2-2 lbs eggplants, unpeeled and cut into 1/4 in. slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 cup part-skim shredded mozzarella cheese
3 tablespoons grated parmesan cheese

Steps:

Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.

Nutrition Facts : Calories 281.6, Fat 9.7, SaturatedFat 4, Cholesterol 79, Sodium 689.5, Carbohydrate 36.2, Fiber 8.5, Sugar 7.2, Protein 14.2

DRUMSTICKS WITH SESAME AND GINGER - 4 WW POINTS

Drumsticks With Sesame and Ginger - 4 Ww Points image

A sticky sweet drumstick. Serve with white rice and mixed vegetables. From weight watchers booklet "five & under" The nutrition is off in this recipe because you do not eat all of the marinade. The points value of 4 came from weight watchers. Cal 195, Fat 7g, Fiber 1g.

Provided by KelBel

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger, grated
8 skinless chicken drumsticks
3 tablespoons sesame seeds

Steps:

Mix together soy sauce, honey, sesame oil, and ginger in a gallon zip lock bag.
Add chicken drumsticks, squeeze out air, and seal the bag. Turn chicken to coat and let marinate for 2-24 hours in refridgerator.
Preheat oven to 400. Line roasting pan with foil and spray with nonstick spray.
Spread sesame seeds on plate.
Remove chicken from marinade. Discard leftover marinade. Dip each drumstick in the sesame seeds to coat on one side.
Place seeded-side up in the roasting pan. Bake for 30 minutes.

Nutrition Facts : Calories 243.8, Fat 9.9, SaturatedFat 1.9, Cholesterol 95.5, Sodium 613.1, Carbohydrate 10.8, Fiber 0.9, Sugar 8.8, Protein 27.7

COD WITH PEPPERCORNS AND LEEKS (WW 5 POINTS PLUS)

Cod With Peppercorns and Leeks (Ww 5 Points Plus) image

Based on a recipe from The South Beach Diet Cookbook. The intro says, "Cracked pepper gives a nice bite to mild cod fillets, while leeks sautéed with garlic" make the perfect accompaniment. This would be good served with lemon wedges and a rice pilaf side since it has a savory sauce. I cooked this in a large skillet that can go from stove-top to oven. Nutritional information per serving: 203 calories, 5 g fat, 1 g saturated fat, 27 g protein, 10 g carbohydrate, 2 g dietary fiber, 61 mg cholesterol, 157 mg sodium.

Provided by mersaydees

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon black peppercorns, freshly cracked
1/2 teaspoon fennel seed, finely crushed
4 cod fish fillets (5 ounces each)
1 tablespoon extra virgin olive oil
3 medium leeks, white part only, thinly sliced
3 scallions, finely chopped
2 garlic cloves, minced
2 teaspoons whole wheat flour
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons 1% low-fat milk
4 lemon wedges, optional recommended garnish

Steps:

Heat oven to 375°F.
Rub peppercorns and fennel seeds onto both sides of the fillets and set aside.
Heat oil in large ovenproof skillet over medium heat. Add leeks, scallions, and garlic and sauté 4 minutes or until tender. Stir in the flour and cook for 1 minute. Stir in the wine, broth, and milk and bring to a boil. Remove from heat.
Top leek mixture in the skillet with cod fillets and bake for 10 minutes, or until the fish flakes easily. Serve the fish topped with the leek mixture.